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Cake a la mode
- 3-storey cocoa pastaban
- 1 bag with plain whipped cream
- 80g grated dark chocolate
- 1 teaspoon Nescafe
- Half a glass of milk
- 600 g cream ice cream
- 1 package creme ole (or Choko mousse)
- 8 pieces of cloth (or king ball style chocolate)
- almond leaf
- Mix half a cup of Nescafe with milk. Soak the rust solid base in the bottom two with milky coffee.
- Let stand for 5 minutes, remove from the refrigerator ice cream. Meanwhile cream
Prepare the whipped by tariff package. Mix cream with whipped cream and chocolate to ensure that the ingredients.
- The bottom floor of rust sat handcuffed inside the mold. (If you do not use Clamp patterns flowing from the ice edge) on Apply half of the ice cream mixture. The remaining mixture on to other solid crawl off.
- Let stand for at least 3 hours in the upper floor off the freezer.
Prepare a milk with less than Crema ole package by the amount of milk. (1,5 cup, use 1 cup while, so you get more dense consistency.)
- After waiting your pie plate taken to remove the service from the mold. Put back in the freezer with the above covering creme ole.
- sheet for 5 minutes before serving almond paste around the cake. Make a meringue or chocolate service Arrange them on the cake.